STUDIES ON PASTEURIZATION XI. THE “MAJORITY” AND “ABSOLUTE” THERMAL DEATH-POINTS OF BACTERIA IN RELATION TO PASTEURIZATION

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• THERMAL DEATH POINTS OF PATHOGENIC BACTERIA IN MILK: THEIR INFLUENCE IN DETERMINING THE TEMPERATURES FOR COMMERCIAL PASTEURIZATION
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• Thermal Death Point of the Tubercle Bacillus and its Relation to Commercial Pasteurization of Milk
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